1910 The Hoffman House bartender's guide : how to open a saloon and make it pay
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Contents |
7 |
|
Preface |
19 |
|
Opening a cafe |
21 |
|
Arrangement of a bar |
29 |
|
Buying and old place |
33 |
|
Hints for a beginners |
39 |
|
Rules for bartenders |
45 |
|
Tips for bartenders |
49 |
|
When the bar man wants a position |
53 |
|
Relation of employer and employed |
57 |
|
Buying supplies |
65 |
|
How to keep books |
67 |
|
Opening in the mornig |
70 |
|
Concerning the glassware |
73 |
|
How to trat patrons |
75 |
|
Tending Bars |
77 |
|
Handling mponey in a rush |
81 |
|
The system of checks |
82 |
|
Serving at tables |
85 |
|
The sales of cigars |
87 |
|
Serving freel unch |
91 |
|
Care of a cellar and storeroom |
93 |
|
Drawing beers, ales and porter |
97 |
|
Concerning case goods |
102 |
|
Handling mineral waters |
105 |
|
Handling claret wines |
107 |
|
How to serve champagne |
109 |
|
The ice box |
112 |
|
To keep ants and insects out |
118 |
|
Keeping silver and brassware clean |
119 |
|
How to make fruit syrup |
233 |
|
How to make bitters |
228 |
|
Brief hints to bartenders |
123 |
|
Utensils and tools for a bar |
127 |
|
Glassware list |
131 |
|
List of liquors and cordials |
132 |
|
Wine list |
133 |
|
list of bitters |
133 |
|
list of incidentals |
135 |
|
Drinks Index |
9 |
|
Hofman House Recipes |
136 |
|
Absinthe |
139 |
|
Cocktail |
140 |
|
Cooler |
160 |
|
Cobbler |
160 |
|
Brandy |
164 |
|
Daisy |
166 |
|
Fix |
167 |
|
Fizz |
168 |
|
Flip |
173 |
|
Punch |
174 |
|
Negus |
189 |
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Pousse cafe |
191 |
|
Sangaree |
192 |
|
Skin |
193 |
|
Sling |
193 |
|
Smash |
195 |
|
Sour |
196 |
|
Toddy |
199 |
|
Lemonade |
205 |
|
Nogg |
209 |
|
Julep |
217 |
|
How to make |
224 |
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How to make fruit brandies |
224 |
|
How to make bottled cocktails |
226 |
|
How to make bitters |
228 |
|
How to make liqueurs |
231 |
|
How to make fruit syrup |
233 |